Sauces and sauces for beef dishes

 

Sauces for beef dishes

 

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Dutch sauce:

 

Beat 2 egg yolks and 160g melted butter to a creamy consistency. Add 2-3 tbsp lemon juice or wine vinegar, 1 tbsp chopped chives, basil, oregano and 1 crushed garlic clove each. Season with salt and pepper. Whisk again for 10s.

 

 

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Tomato sauce:

 

Heat 1 tbsp olive oil and 20g butter. Add 1 finely chopped onion, 1 crushed garlic clove, 1-2 tsp dried herbs. Saute for 2-3 minutes. Add 2-3 chopped ripe tomatoes, 120 g tomato puree and 2 tsp vinegar. Cook for 3-4 minutes. Remove from the heat, knead until smooth, salt and pepper.

 

 

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Béarnaise sauce:

 

Peel and finely chop 3 heads of shallots. Mix 1 tsp dried tarragon with the onion, 3 tbsp dry wine, 2 tbsp tarragon flavoured vinegar, 3 tbsp meat stock, season with freshly ground pepper. Cook for 5-10 minutes over a low heat, cool, strain through a sieve. Thoroughly beat 3 egg yolks and mix with the sauce. Melt 150 g of butter, cool slightly and gradually, a tablespoon at a time, stir into the sauce. Cook, uncovered, for a few minutes until thickened. Stir the sauce again thoroughly, add 1 tsp dried tarragon, season with salt and cayenne pepper.

 

 

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Chilli sauce:

 

Cut 500 g of red chilli peppers in half and chop coarsely, removing all the seeds. Mix with 50 ml of flavoured vinegar and 50 ml of vegetable oil. Using a mixer with a special attachment, purée the chillies. Place in sterilised glass jars, close tightly with lids or roll up and put in the fridge.

 

 

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Mustard sauce:

 

Take 1 large shot each of mustard, yolks, wine, vinegar, sugar, meat broth, melted butter. Mix everything in an enamelled bowl. Stirring, heat, but not to boiling.

 

 

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Mustard and sour cream sauce:

 

Mix 2 tbsp mayonnaise, 80 g sour cream, 2-3 tbsp Dijon or coarse-grained mustard, salt and pepper to taste. Mix thoroughly. If desired, add 1 tbsp of freshly chopped herbs.

 

 

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Cabbage and onion brew:

 

300 g of sauerkraut and 50 g of onions cut as small as possible and fry in 50 g of clarified butter until soft. Bring 2 tbsp. honey to a boil, add vinegar, mix well with cabbage and onions. All thoroughly grind everything, slightly stew, season with pepper and salt. Before serving, you can put rings of fried onions in the broth.